Place the quinoa and vegetable stock into a medium saucepan. Bring to the boil over medium heat. Cover the pan with a lid and reduce heat to simmer. Cook, covered for 10 to 12 minutes. Turn off the heat and let the quinoa sit, covered for an additional 5 minutes.

Meanwhile, scoop the avocado flesh and add it to a blender with the Green yogurt, parsley, basil, green onions, lemon juice, and honey. Blend until smooth and creamy. Season with salt and pepper to taste.

Fluff the quinoa with a fork and add it to a serving bowl. Add the dressing and stir to combine. Stir in the red onion, cherry tomatoes, and Feta.

The quinoa salad can be served at room temperature or chilled from the fridge. Enjoy!